Banquet Server

JOB SUMMARY
As a Server, provide friendly, responsive service to create a beyond expectation dining experience for all guests. To actively participate as a team and use core values and service expectations listed in the Kalahari Promise daily.

QUALIFICATION STANDARDS

EDUCATION REQUIREMENTS: High School Diploma or general education degree (GED) is required. Restaurant and/or hotel and resort experience is helpful.

LICENSE/PERMITS REQUIRED: Must be least 21 years of age. State or Local Law may require a certificate upon completion of an alcohol awareness/safety class as well as state-certified proper food handling certification.

REQUIRED SKILLS: Must be able to read and comprehend simple instructions, short correspondence, and memos. Ability to write short correspondence. Bi-lingual skills are preferred but not required. Must have a good understanding of basic math skills: add, subtract, multiply, and divide in all unites of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Good verbal communication and interpersonal skills are a must. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the Resort.

PREVIOUS EXPERIENCE REQUIRED: General food and beverage knowledge involving at least 1 year of front-of-the-house operations is preferred. Prior restaurant experience in a full-service restaurant is a must or background in the service industry is a plus. Ability to handle money and operate a point-of-sale system.

PHYSICAL REQUIREMENTS:
Must be able to frequently communicate and develop rapport with guests and associates and have a working relationship with the resort management team.
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
Must be able to frequently climb, balance, dance, stoop, kneel, crouch, or crawl; and taste or smell.
Must be able to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Must be able to lift and balance trays frequently.
The noise level in the work environment is usually moderate.
Special vision abilities required by this job include close vision, distance vision, peripheral vision, and ability to adjust focus.
Must be able to work and be flexible with all shifts, weekends, and holidays.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

ESSENTIAL DUTIES & FUNCTIONS:

Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Greet guests, inform them of specials, provide menu tours, and recommend items you genuinely feel guests will enjoy and menu changes.
Answer questions about food, beverage, restaurant functions, services, and resort services and activities.
Take food and beverage orders from guests, enter orders in the point-of-sale system which relays orders to the kitchen and bar.
Delivery food and beverage orders from kitchen and bar with appropriate service trays to guests in a timely manner.
Perform side work at the start and end of each shift as required by service station assignment.
Maintain clean, neat, and organized service area.
Stock cabinets and shelves with supplies as needed.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food, beverage, and service. Respond promptly and courteously to their needs and requests.
Prepare final bill, present check to guest, accept payment, process credit card charges, or make change if applicable.
Be ready and willing to assist fellow associates (servers, bussers, host/hostess, and management) as situations rise.
Be ready and willing to assist bussers with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Be able to understand the basic knowledge of dining room and service procedures and functions.
Cash out at end of each shift.
Ensure that all equipment is kept clean and kept in excellent working condition by handling the equipment per instruction following the restaurant's preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, associates and guests.
Be aware of guests' rate of consumption of alcohol and its effect and take immediate corrective action to help the guest as well as to protect the interest of Kalahari Resorts and its associates.
Follow all laws pertaining to Alcohol Sales and Guest Safety.
Follow safe food handling procedures and provide a safe environment for our guests and associates.
Participate in training classes and all Daily Promise shift meetings, "luau" meetings (if Kahunaville), pre-meal service meetings.
Report all concerns and problems to the Restaurant Manager and Supervisors when appropriate.
Ensure friendly and courteous customer relations at all times, identifying and welcoming current patrons and work to identify and grow future business through guest relations.
Keep an open line of communication with all departments and keep them posted on what is happening in the department.
Protect dining room assets by adhering to security policies and procedures.
Assist with ongoing projects, additional job duties as assigned through managers.

Work Permit:
Applicants who do not already have legal permission to work in the location of this job will not be considered.

Management Position: No

Description

JOB SUMMARY
As a Server, provide friendly, responsive service to create a beyond expectation dining experience for all guests. To actively participate as a team and use core values and service expectations listed in the Kalahari Promise daily.

QUALIFICATION STANDARDS

EDUCATION REQUIREMENTS: High School Diploma or general education degree (GED) is required. Restaurant and/or hotel and resort experience is helpful.

LICENSE/PERMITS REQUIRED: Must be least 21 years of age. State or Local Law may require a certificate upon completion of an alcohol awareness/safety class as well as state-certified proper food handling certification.

REQUIRED SKILLS: Must be able to read and comprehend simple instructions, short correspondence, and memos. Ability to write short correspondence. Bi-lingual skills are preferred but not required. Must have a good understanding of basic math skills: add, subtract, multiply, and divide in all unites of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. Good verbal communication and interpersonal skills are a must. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other associates of the Resort.

PREVIOUS EXPERIENCE REQUIRED: General food and beverage knowledge involving at least 1 year of front-of-the-house operations is preferred. Prior restaurant experience in a full-service restaurant is a must or background in the service industry is a plus. Ability to handle money and operate a point-of-sale system.

PHYSICAL REQUIREMENTS:
Must be able to frequently communicate and develop rapport with guests and associates and have a working relationship with the resort management team.
Must be able to work in a stationary position for long periods of times (up to 5 hours).
Must be able to use hands to finger, handle, or feel; reach with hands and arms; and talk or hear.
Must be able to frequently climb, balance, dance, stoop, kneel, crouch, or crawl; and taste or smell.
Must be able to regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move up to 50 pounds.
Must be able to lift and balance trays frequently.
The noise level in the work environment is usually moderate.
Special vision abilities required by this job include close vision, distance vision, peripheral vision, and ability to adjust focus.
Must be able to work and be flexible with all shifts, weekends, and holidays.
Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

MENTAL REQUIREMENTS:
Must be able to convey information and ideas clearly.
Must be able to evaluate and select among alternative courses of action quickly and accurately.
Must be effective in handling problems in the workplace, including anticipating, preventing, identifying and solving problems as necessary.
Must be effective at listening to, understanding, and clarifying the issues raised by Associates, Supervisors, Department Heads, Senior Management, and guests.
Must be able to work with and understand financial information and data, and basic arithmetic functions.
Ability to be a clear thinker, analyze and resolve problems exercising good judgment.
Make independent decisions while maintaining strong ethical standards consistent with company policy, rules and the ability to maintain confidential information.
Ability to effectively deal with internal and external customers, some of whom will require high levels of patience, tact and diplomacy to defuse anger. Collect accurate information and resolve conflicts.

ESSENTIAL DUTIES & FUNCTIONS:

Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times.
Greet guests, inform them of specials, provide menu tours, and recommend items you genuinely feel guests will enjoy and menu changes.
Answer questions about food, beverage, restaurant functions, services, and resort services and activities.
Take food and beverage orders from guests, enter orders in the point-of-sale system which relays orders to the kitchen and bar.
Delivery food and beverage orders from kitchen and bar with appropriate service trays to guests in a timely manner.
Perform side work at the start and end of each shift as required by service station assignment.
Maintain clean, neat, and organized service area.
Stock cabinets and shelves with supplies as needed.
Monitor and observe guests dining experience. Ensure guests are satisfied with the food, beverage, and service. Respond promptly and courteously to their needs and requests.
Prepare final bill, present check to guest, accept payment, process credit card charges, or make change if applicable.
Be ready and willing to assist fellow associates (servers, bussers, host/hostess, and management) as situations rise.
Be ready and willing to assist bussers with clearing and resetting tables.
Thank guests for their visit and invite them to return.
Be available to fill in as needed to ensure the smooth and efficient operation of the restaurant as directed by the restaurant manager or immediate supervisor.
Be able to understand the basic knowledge of dining room and service procedures and functions.
Cash out at end of each shift.
Ensure that all equipment is kept clean and kept in excellent working condition by handling the equipment per instruction following the restaurant's preventative maintenance programs.
Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, associates and guests.
Be aware of guests' rate of consumption of alcohol and its effect and take immediate corrective action to help the guest as well as to protect the interest of Kalahari Resorts and its associates.
Follow all laws pertaining to Alcohol Sales and Guest Safety.
Follow safe food handling procedures and provide a safe environment for our guests and associates.
Participate in training classes and all Daily Promise shift meetings, "luau" meetings (if Kahunaville), pre-meal service meetings.
Report all concerns and problems to the Restaurant Manager and Supervisors when appropriate.
Ensure friendly and courteous customer relations at all times, identifying and welcoming current patrons and work to identify and grow future business through guest relations.
Keep an open line of communication with all departments and keep them posted on what is happening in the department.
Protect dining room assets by adhering to security policies and procedures.
Assist with ongoing projects, additional job duties as assigned through managers.